Dutch Oven Pot Roast with Carrots and Potatoes

Name: Dutch Oven Pot Roast with Carrots and Potatoes
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Ingredients: 2 tablespoons vegetable or olive oil; 1/2 red onion (sliced ); 2 pound chuck roast; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 cups beef broth; 3 large russet potatoes (peeled and sliced into 1-inch wedges); 5 large carrots (peeled and sliced into 1-inch thick pieces)

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Prep Time: 10 minutes

Cook Time: 195 minutes

Total: 205 minutes

Servings: 6

Author : Rachel Ballard

Dutch Oven Pot Roast with Carrots and Potatoes

Ingredients

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2 tablespoons vegetable or olive oil1/2 red onion (sliced)2 pound chuck roast1 teaspoon salt1/2 teaspoon black pepper4 cups beef broth3 large russet potatoes (peeled and sliced into 1-inch wedges)5 large carrots (peeled and sliced into 1-inch thick pieces)

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Instructions

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Step 1

Preheat the oven to 375.

Step 2

Put your dutch oven on the stove and heat it over high heat about 5 minutes to sear the meat. (Please watch your pot and monitor the heat. Your pot may only need 3 minutes or Y'all stop trying to burn your houses down because I said 5 minutes) Add the oil and season the meat with salt and pepper on both sides. Add it to the pan. It should sizzle immediately.

Step 3

Reduce the heat to medium high, and let the meat sear on one side 5 minutes, then flip. Add the onions and cook 5 minutes more.

Step 4

Add the beef broth to the pot--it should come about halfway up the side of the meat.

Step 5

Cover and bake an hour and a half, then check the liquid in the pot. Add a cup or so of extra water if needed.

Step 6

Reduce the heat to 350 and bake an additional hour, and then add the carrots and potatoes. Bake covered 45 minutes longer or until the meat is tender and the potatoes and carrots are soft.